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Sweetly Strawberry Shortcake

Sweetly Strawberry Shortcake

It’s berry season! This time of year I love berries best when they are served fresh as they are supremely sweet. This is by far the best biscuit recipe I’ve ever made. It is the perfect vehicle for fresh strawberries ( or any other berry) topped with mounds of freshly whipped cream. This biscuit recipe feeds a crowd, but you can freeze them for a couple of weeks so you always have some on hand. These biscuits are excellent savory with sausage and gravy too! Always serve biscuits fresh out of the oven and share with friends and family.
Made with Amore,
💗Elena
 

The. Best. Biscuits.

Adapted: Joanna Gains Magnolia Table
 
INGREDIENTS
  • 4 cups self-rising flour, plus more for the work surface (if you don’t have self rising flour look up how to make it with what you already have in your pantry)
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 3/4 pound (3 sticks) good quality butter, cold (freeze for 15 minutes), cut into 1/2-inch pieces or grated (I prefer grating with cheese grater)
  • 2 large eggs, beaten, plus 1 large egg for brushing
  • 1 1/2 cups buttermilk, or as needed, plus 1 tablespoon for brushing (if you don’t have buttermilk look up how to make your own using milk)
INSTRUCTIONS
  1. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Add the butter (either grated or cut) and use a pastry blender (or a fork) to cut the butter into the flour until the pieces are even and about the size of peas. DO NOT over mix. You want to see chunks of butter for it to become flaky after baking.
  2. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Don’t over mix. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.
  3. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
  4. Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2-inch thick.
  5. Use a floured 2 3/4-inch round cutter (or an upside down cup- round shape) to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits.
  6. Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.
  7. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits.
  8. Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.
  9. Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.
RECIPE NOTES
NOTE: For longer storage, arrange the biscuits about 1/2-inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking.

Strawberries and Whipped Cream

Ingredients

  • 2 pounds strawberries, hulled and quartered
  • 1/4 cup sugar (add more if you like sweeter)
  • 8 biscuits
  • Freshly Whipped heavy cream
  • 8 small mint sprigs, for garnish

Instructions

  1. In a medium bowl, toss the strawberries with the sugar. Set aside at room temperature for up to 1 hour.
  2. Split the biscuits in half. Arrange the bottom halves on each of 8 plates.
  3. Layer whipped cream and strawberries on each biscuit. Place the remaining biscuit halves on top. Garnish with mint and serve.

Frozen Dipped Banana’s

Frozen Dipped Banana’s

Every year the Davis family gathers for a family reunion in Balboa Island, CA. This is a 65 year tradition! In Balboa there is a cute donut/cookie/ice cream shop called Dad’s Donuts that is a family favorite. In the morning we walk there for donuts and in the evening for frozen dipped bananas and Balboa bars (dipped ice cream).
As we are deep in this Covid-19 pandemic it is uncertain what this summer will bring. We decided to create this simple recipe and pretend we can smell the salty air and toss our beach hair back as we enjoy our very own frozen dipped bananas. The best part is- they are fun to make with kids, everyone can personalize their own, and you most likely have everything to make these! Enjoy the little things.
Made with Amore,
💗Elena

Ingredients

  • 3 just ripe bananas , peeled and cut in half
  • 6 popsicle sticks
  • 8 ounces chopped chocolate (milk or dark) or chocolate chips
  • 2 tablespoons butter
  • Toppings: toasted hazelnuts , or almonds, sprinkles, coconut flakes, marshmallows, cookie crumbs, peanut butter chips, graham crackers, smashed candy bar, possibilities are endless...

Instructions

  1. Line a sheet pan or a larger flat plate with waxed paper.
  2. Cut each banana in half.
  3. Insert a popsicle stick into the cut-end, and push the stick halfway in.
  4. Place all the bananas on the waxed paper and freeze for 1 hour.
  5. Add chocolate chips to a microwave-safe bowl and add in the butter.
  6. Melt the chocolate and butter in the microwave. DO NOT burn the chocolate. Check on it every 25-30 seconds and stir.
  7. Put the dipping decorations (nuts, sprinkles, cookies, etc) on flat plates.
  8. Remove bananas from freezer.
  9. Take one banana at a time and dip it in the chocolate, coating it completely – spoon some on, if needed.
  10. Personalize: Roll or sprinkle the dipped bananas with nuts, sprinkles, or shredded coconut, and put them back on the waxed paper.
  11. Put the bananas back in the freezer and freeze for 1 hour. * you can eat them right away if can’t wait it’s just extra messy, but still delicious! Yum!

Hello, Spring!

Hello, Spring!
Can you feel it? Spring is on the way and we spy new spring arrivals!

Read more

Easter Coconut Cake

Easter Coconut Cake

Easter Coconut Cake

Something about mounds of shredded coconut reminds me of Spring and Easter egg baskets. This recipe is an old fashioned loaf cake recipe copied from a King Arthur Flour recipe. I highly recommend adding this dessert as a spring baking show stopper! You may want to top with fresh strawberries or even candy shell chocolate eggs, such as Cadbury, to make the cake more seasonal and festive.

Made with Amore,

💗

 

Elena

 

Ingredients

Cake

  • 3/4 cup (12 tablespoons, 170g) unsalted butter, at room temperature, at least 65°F

  • 1 1/4 cups (248g) sugar

  • 5 large eggs, room temperature

  • 1 1/4 teaspoons salt

  • 1 teaspoon baking powder

  • 1/2 teaspoon coconut flavor, optional

  • 1 teaspoon vanilla extract

  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour

  • 1/2 cup (113g) heavy cream or whole milk

  • 2/3 cup (57g) sweetened flaked coconut

Frosting

  • 1/2 cup (8 tablespoons, 113g) unsalted butter, at room temperature, at least 65°F

  • One 8 ounce package (227g) cream cheese, at room temperature

  • 2 cups (227g) confectioners' sugar

  • 1/4 cup coconut milk powder, optional; for enhanced flavor

  • pinch of salt

  • 1/4 teaspoon coconut flavor, optional; for enhanced flavor

  • 3/4 to 1 cup (64g to 85g) sweetened flaked coconut

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan.

  • To make the cake: Beat the butter at medium speed, using an electric hand mixer or stand mixer, for about 10 seconds. Gradually add the sugar, beating all the while. Beat for 2 to 3 minutes, stopping to scrape down the sides and bottom of the bowl midway through, until the mixture has lightened in color and is fluffy.

  • Add the eggs one at a time, beating each in completely before adding the next. Scrape the bottom and sides of the bowl, and beat briefly, just until combined; the mixture will look curdled.

  • Beat in the salt, baking powder, coconut flavor, and vanilla.
Perfect your technique

  • Add the flour to the bowl in three portions, alternating with the cream, and beginning and ending with the flour. Beat at low speed, just to combine, after each addition.

  • Stir in the flaked coconut. Scoop the batter into the pan, smoothing its top surface.

  • Bake the cake for about 60 to 65 minutes, until a toothpick inserted into the center/top of the loaf comes out clean. Tent it gently with aluminum foil for the final 15 minutes of baking, if it appears to be getting too brown.

  • Remove the cake from the oven, let it cool in the pan for a couple of minutes, then turn it out onto a rack to cool completely.

  • To make the frosting: Mix the butter and cream cheese at low speed, until thoroughly combined. Gently beat in the sugar, coconut milk powder, salt, and coconut flavor, until smooth.

  • Place the cake on a large piece of waxed paper or plastic wrap. Spread the frosting all over the cake. Pat the flaked coconut onto the frosting. This will be sticky work; use the paper or wrap to help.

  • Serve the cake in 1/2" to 3/4" slices. Store any leftovers, well-wrapped, in the refrigerator for 24 hours. Freeze for longer storage.